Pig and Prunes II

A similar recipe to the Pig and Prunes I, which came from Jacques Pepin. This calls for cream in the sauce, and is from Elizabeth David's French Provincial Cooking (1960).

"[This dish is not] exactly a light one, and is perhaps best eaten, as pork dishes are always supposed to be, at midday rather than in the evening."

6 to 8 noisettes of pork from the loin, about 3 oz each
1 pound large prunes (about 2 dozen)
1/2 bottle of wine, white, preferably Vouvray
1 T red currant jelly
1/2 pint of thick cream (you may not use it all)
2 ounces butter
Flour
Seasonings

Steep prunes with 1/2 pint of the wine, overnight or at least half a day. Cover and put in a very low oven for an hour or more, the longer the better as long as the wine does not dry up.

Season the pork with salt and pepper and dust with flour. Melt butter in large, heavy pan. Gently brown meat. Do not let the butter brown. After 10 minutes, add remaining wine. Cover and cook gently on stove top or in oven until done. (David says 45 minutes to an hour, depending on quality of the meat. Today's pork is, sadly, much leaner than that of 50 years ago, so beware of drying it out.)

When the meat is done, pour over the juices from the prunes. Keep the prunes hot in the oven. Let the juices bubble and reduce a little. Transfer the meat to a serving dish and keep hot.

Add the red currant jelly and stir to dissolve. Then add some of the cream. Allow it to bubble and thicken: Add more cream. When the sauce is shiny and really thick, pour over the meat, arrange the prunes around, and serve.

The amount of cream will depend on the amount of juices from the meat and prunes. If the sauce thickens too much, too quickly, add cream to thin.

David: "On the whole, I think is is better to drink red wine than white with this dish. And, of course, you do not serve any vegetables with it. Even with light first and last course dishes, 8 noisettes should be enough for four people.